At our Maison, established in 1898, sixth-generation winemakers oversee production of each bottle of Luc Belaire, ensuring that the perfect balance is realized in each bottling, and creating the elegant, refreshing blend characteristic of our house.
Each expression in our range exemplifies the best of French wine tradition: our Rare Rosé and Luxe Rosé, from the heart of Provence-Alpes-Côte d’Azur, are native to the most famous rosé winemaking region in the world. Our Luxe and Gold cuvées are made in Burgundy, one of the world’s most celebrated and historic wine terroirs.
The Belaire range combines grapes of rare quality with the craftsmanship that can only be found at a family-operated winery like ours, guaranteeing an unforgettable experience in every bottle.
Luc Belaire Rare Sparkling Rosé
Gold Blush Mimosa
This simple twist on the classic Mimosa enjoys a fruit-forward aroma and taste, brought to life by the red berry notes in Belaire Luxe Rosé
• 100ml Belaire Gold
• 60ml. orange juice
• 30ml. pineapple juice
• 2 tbs. grenadine
Fill a champagne flute 2/3 full of the juice mixture.
Top with Belaire Gold, then add grenadine.
A striking red cocktail from strawberry and the vibrant pink colour of Luc Belaire Rosé, with the perfect amount of zing from fresh lime.
• 150ml Luc Belaire Rosé
• 10ml fresh lime
• 15ml fresh strawberry puree
Chill your champagne flutes in a freezer for 15 minutes before serving the cocktail. Purée strawberries in a food processor until smooth. Squeeze one lime and pour it over the purée, mix well.
Fill ¼ of a champagne flute with the purée and pour a little Luc Belaire Rosé over. Stir, then top with Belaire Rosé.
The Belaire Flirtini is a tart, palate-tickling drink with revitalizing grapefruit and an underlying sweetness from Belaire’s signature Rosé’s red fruit and brioche notes.
• 90ml Belaire Rosé
• 60ml of grapefruit vodka
• 60ml of cranberry juice
• 60ml of orange juice
- In a cocktail shaker, combine the vodka, cranberry juice, and orange juice.
- Add a generous amount of ice, close the shaker, and shake vigorously for 30 seconds.
- Strain the liquid from the shaker evenly into 2 martini glasses, leaving room at the top for the Belaire Rosé
- Carefully pour the Belaire Rosé to fill to the top of the coupe glass.
- Garnish your martini with an orange twist.
Just the right balance of sweet and sour with Belaire Rose’s rich red fruit bouquet cutting through the zest and mint.
• 6 to 8 fresh mint leaves
• 60ml of champagne syrup
• 30ml freshly squeezed lime juice
• 30ml Bumbu rum
• 30ml Belaire Rosé
• 1 lime. cut into wedges
• 1 cup Belaire Rosé
• 1 1/4 cups sugar
- In the bottom of a glass, add 30ml of the syrup and the mint leaves.
- Muddle. Add ice to the glass, some lime wedges or slices, and pour Bumbu rum, remaining syrup, lime juice and Belaire Rosé over the top. Mix with a long spoon or knife and serve with an additional big sprig of mint.
- Combine the Belaire Rosé and sugar in a saucepan over medium heat. Bring to a boil while whisking constantly until the sugar dissolves. Turn off the heat and let the mixture cool to room temperature, it will thicken slightly. You can store this in the fridge for a few weeks!
Note: Luc Belaire provided these cocktail recipes and sponsored this post. Reviews of Luc Belaire wines are independent of this post.